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+ servings

Endive Stuffed with Old Bay Crab Salad

Course Appetizer
Keyword crab, seafood
Prep Time 30 minutes
Total Time 30 minutes
Servings 30 pieces
Calories 42 kcal


  • 1 pound fresh crabmeat
  • 1 teaspoon Italian herb mix
  • 1 tablespoon Old Bay Seasoning
  • 1/2 cup organic mayonnaise
  • 1 cup red bell pepper finely diced
  • 1/2 cup celery finely diced
  • 2 tablespoons scallion finely chopped
  • 1/4 teaspoon celery seed
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon garlic powder
  • lemon juice from one lemon
  • 1 teaspoon hot sauce to taste
  • salt and fresh ground pepper to taste
  • 30 Endive spears ~ 6 whole endive - choose the larger ones


  • finely chopped chives
  • finely chopped red bell pepper


  1. Place crab in a large bowl; use your fingers to break crab into pieces.
  2. Add Italian herb mix, Old Bay seasoning, mayonnaise, bell pepper, celery, scallion, celery seed, Dijon mustard, garlic powder, lemon juice and hot sauce. Season to taste with salt and pepper. Add more hot sauce to your taste. Gently toss ingredients together. Chill until ready to stuff endive spears. Strain any excess liquid.

  3. Cut ends off whole endive and separate leaves. You will only be able to use the larger leaves. Reserve the smaller pieces for a salad.
  4. Spoon crab salad onto endive leaf (the flat end).

Recipe Notes

Adapted from Food.com

Nutrition Facts
Endive Stuffed with Old Bay Crab Salad
Amount Per Serving
Calories 42 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 7mg2%
Sodium 159mg7%
Potassium 68mg2%
Carbohydrates 1g0%
Protein 3g6%
Vitamin A 180IU4%
Vitamin C 7.9mg10%
Calcium 12mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.